Ragi Koozh (Finger Millet Flour)

Ragi Koozh (Finger Millet Porridge), a popular and habitual porridge in Tamilnadu, especially in villages. Farmers work hard from early in the morning and for lunch they used to have this ragi porridge which will help them with more energy. Every millet is so nutritious, likewise ragi (fingermillet) is also one of the nutrition rich millet. Any millets, since they are packed with more nutritions will take little more time to digest than the cooked rice and in-turn makes the farmers feel full stomach for rest of their hard work.  If you are in Tamil Nadu during summer, you might have noticed the road side vendors selling Koozh with colourful side dishes. Yes, as most of you know Ragi Koozh is a perfect cooling drink and its very good for the health. I know in many families they substitute koozh for the breakfast. The Koozh can be topped with pickle, sundai kai vatral, vadam, onion, etc.. Believe me.. it tastes divine.

Preparation and Yield:

Preparation time	20 mins
Fermentation time	Overnight
Cooking Time	40 mins
Servings	4
Recipe Category	Breakfast
Recipe Cuisine	Indian

 

Ragi Koozh

Ingredients

Ragi Flour (Finger Millet Flour)	1 Cup
Cooked Rice	1/2 cup
Salt	To Taste
Butter Milk/Yogurt	1/4 cup
Finely chopped onion / Shallots	1/4 cup

Ragi Koozh (Finger Millet Flour)

Method :The day before preparation (Dough preparation and Fermentation)

 

• Mix Ragi Flour with cooked rice and salt. Add water to make idly batter consistency. Mix well so that there are no lumps.
• Keep this mixture aside for 3-4 hours for Fermentation.
• After 3-4 hours, heat the heavy bottomed pan. Measure the Ragi Mix and add same amount of water in the pan.
• When the water starts boiling add the Ragi Mixture. Cook the mixture in the medium flame for about 15mins – 20 mins. Make sure that you stir continuously to avoid burning. In 15-20 mins it will become thick batter consistency.
• Switch off the flame and close the pan. Keep it overnight for fermentation. It increases nutritional benefits and taste.

Next Day – Make a Koozh:

• For 1 cup of Koozh, add 3/4 cup of dough (that you prepared yesterday and kept for fermentation) and add 1/4 up of butter milk/curd. If required add water.
• Mix well.
• Serve with Vathal / Vadaam / Pickle / chopped onion.

Note : Instead of adding the cooked rice, you can also add the raw rice in the boiling water before adding the ragi mix. When ragi is cooked, the rice will also be cooked.

Ragi Koozh (Finger Millet Flour)